Fusilli with Greens, Fennel, and Feta Recipe

Name: Fusilli with Greens, Fennel, and Feta Recipe
Total time: 60 min
Ingredients: 400 gm dried fusilli; 70 ml olive oil, plus extra for greasing; 4 spring onions, thinly sliced; 1 fennel bulb, diced, fronds reserved; 400 gm silverbeet (about 1 small bunch), half the stalks and leaves thinly sliced separately; 2 garlic cloves, finely chopped; 1 bunch spinach, trimmed and thinly sliced; Finely grated rind and juice of 1 lemon, plus extra wedges, to serve; 150 gm kefalograviera (see note), coarsely grated; 120 gm crumbled feta; ½ cup coarsely chopped mint; ½ cup coarsely chopped flat-leaf parsley; ½ cup coarsely chopped dill; ¼ tsp dried mint; 4 sheets filo pastry; Sesame seeds, for scattering; 20 gm melted butter

www.gourmettraveller.com.au

Fusilli with greens, fennel and feta is like spanakopita in pasta form. This baked dish combines hearty flavours for a comforting and unique meal.

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Ingredients

400 gm dried fusilli
70 ml olive oil, plus extra for greasing
4 spring onions, thinly sliced
1 fennel bulb, diced, fronds reserved
400 gm silverbeet (about 1 small bunch), half the stalks and leaves thinly sliced separately
2 garlic cloves, finely chopped
1 bunch spinach, trimmed and thinly sliced
Finely grated rind and juice of 1 lemon, plus extra wedges, to serve
150 gm kefalograviera (see note), coarsely grated
120 gm crumbled feta
½ cup coarsely chopped mint
½ cup coarsely chopped flat-leaf parsley
½ cup coarsely chopped dill
¼ tsp dried mint
4 sheets filo pastry
Sesame seeds, for scattering
20 gm melted butter